Strawberry-Kiwi Jam

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Preserving Method: Water Bath Canning

  1. WASH strawberries under cold running water; drain. Remove stems and caps from strawberries.  Crush strawberries one layer at a time using a potato masher.  Measure 3 cups crushed strawberries. Peel kiwi and dice.  
  2. COMBINE strawberries, kiwi, ginger, pectin and lemon juice  in a large saucepan.  Bring mixture  to a boil over medium-high heat, stirring to blend in pectin. Add sugar, stirring until sugar dissolves.  Bring mixture to a rolling point that cannot be stirred down. Boil hard for 1 minute.  Stirring constantly.  Remove from heat.  Skim off foam if necessary.
  3. LADLE hot jam into a hot jar, leaving 1/4-inch headspace.  Remove air bubbles.  Clean jar rim. Center lid on jar and adjust band to fingertip-tight.  Place jar on the rack elevated over simmering water. (180° F) in boiling-water canner. Repeat until all jars are filled. 
  4. LOWER the rack into simmering water. Water must cover jars by  1 inch.  Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes.  Turn off heat and remove cover.  Let jars cool 5 minutes.  Remove jars from canner; do not retighten bands in loose. Cool 12 hours. Check seals.  Label and store jars.